by Nick Law
<p>Hop Forward is a biweekly podcast dedicated to the craft beer industry. Including both interviews, discussions and stories from a range of brewers and entrepreneurs within the industry, to advice from founder and host, Nick Law, about starting, scaling and sustaining your own ventures, the Hop Forward podcast is here to help you get ahead with your beers, brand and business.</p>
Language
🇺🇲
Publishing Since
11/7/2018
Email Addresses
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March 18, 2025
Hopefully, by the end of this episode, we'll have answered the question why Dave Hayward, co-founder of A Hoppy Place and Indie Rabble Brewing Co, is selling a shit load of hazies... but even if we don't, we're sure you'll be thoroughly entertained by our musings on the way!Recorded on location at Sheffield's Indie Beer Feast, Nick is joined by Dave Hayward from Windsor's Indie Rabble to discuss all things setting-up a 20HL brewhouse in a railway arch, business rates, energy costs, the economy, tariffs, beer subscription boxes, New England IPAs and more...!Nick also took his mic around various brewers at the festival for a lowdown on where they're at, what challenges they're facing and what opportunities they're seeing in the market. But don't be too disappointed by the results...!THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram
March 6, 2025
I'm sure you'll forgive the clickbaity title but it's a question I've been asking for the last 10 years. Most brewery businesses start by obtaining a premises, purchasing equipment, commissioning a brewhouse and getting to work making beer. However, what happens to those of us out there who don't have access to the kinds of capital required to open their own brewhouse and taproom but still have the passion and zeal, business and brewing skills required to make a go of it...?In this episode, Nick chats to Colin Stronge - a well-known and highly respected figure in modern British beer about he and his wife, marketing executive Vik Stronge, moved out of employed work to start Lost Cause Brewing Co. without owning a brewhouse of their own. Nick shares his own journey and how, by asking whether contract brewing is a long-term viable option, whether - ultimately - a owning your own plant and equipment is the only real way forward.We dig into details surrounding industry and customer perceptions about contract brewing, what to look for in a brewery partner, and how to navigate the many unknowns of building a brewery brand without a brewery of your own.Since recording this episode in January, Lost Cause Brewing Co. announced a Crowdfunder project to raise £60,000 in order to build their own brewhouse in Castleford, near Leeds, where their taproom and storehouse is currently located. Please take a moment to help Colin and Vik by pledging some money towards their project, if you are able:Crowdfunder: https://www.crowdfunder.co.uk/p/support-the-causeWebsite: Lost Cause Brewing Co. THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram
February 11, 2025
This week on the Hop Forward Podcast, we're diving into one of the most fascinating corners of brewing: blending and wild beers with Dan Wye who oversees Origins, the wild and spontaneous fermentation arm of Fyne Ales. From wild yeast and spontaneous fermentation to barrels, foraging, and time-honoured techniques, this episode is all about the magic that happens when nature takes the lead in beer making. While Fyne Ales is widely known for its flagship pale ale, Jarl, the brewery has been pushing boundaries since launching its wild beer programme in 2017, drawing inspiration from the rugged Scottish Highlands that surround their farm brewery.From tart, funky, and fruity flavours to complex, farmyard-esque depth, Origins beers are a true reflection of place, season, and time. In this episode, we discuss:🍻 The brewing and fermenting process behind wild ales🛢️ Selecting and preparing barrels for aging🌿 Foraging for unique local ingredients📦 Packaging and conditioning wild beers🔥 And so much more!Plus, I was lucky enough to receive a hand-delivered case of Origins beers ahead of this episode – so, naturally, I cracked one open for a little review.🚀 Grab some of the Origins beers for yourself at fyneales.comTHIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram
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